Instructions

In a large saucepan, melt the butter over medium heat. Sauté the onions, carrot, and garlic. Cook for 3 minutes and then cover. Lower heat and continue to cook for 3-4 minutes, until vegetables are very tender.

Stir in tomato puree, chicken stock, chilies, and squash. Bring to a simmer and cook for 30 minutes. Mash the squash cubes with a potato masher or the back of a spoon.

This rustic soup will not be completely smooth. Stir and season to taste.